eggplant casserole
(1 rating)
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This is very good and makes a good main dish, served with a garden salad and hot rolls.
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(1 rating)
yield
6 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
Ingredients For eggplant casserole
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1 lbground beef,lean
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1 conion, chopped
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3/4 ccelery, chopped
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3/4 cgreen bell pepper, chopped
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2 clovegarlic, minced
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salt and pepper, to taste
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2 mdeggplants, peeled and cubed
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1/2 cbrown or white rice,raw ( 1-1/2 cups cooked)
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2 cmozzarella cheese, shredded
How To Make eggplant casserole
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1Soak eggplant, peeled and cubed in salt water (2 tsp. salt and water to cover)while preparing other vegetables. Grease a 13x9 baking dish. Preheat oven to 350 degrees.
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2Cook 1/2 cup raw rice as directed on package. Need 1-1/2 cups cooked rice for recipe.
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3Brown ground beef, drain. Add onions, celery, green pepper and garlic. Add salt and pepper to taste. Simmer until vegetables are just tender.
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4Drain eggplant and add to ground beef mixture, simmer about 1 hour or until eggplant is tender. Add the 1-1/2 cups cooked rice. Stir gently just to mix. Pour into a 13x9 greased or sprayed baking dish. Sprinkle with the 2 cups mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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